EID, M., ELSORADY, M. (2012). STEROLS COMPOSITION OF SOME OLIVE OIL VARIETIES CULTIVATED UNDER EGYPTIAN CONDITIONS. Egyptian Journal of Agricultural Research, 90(1), 263-276. doi: 10.21608/ejar.2012.159750
MOUNER M. EID; MOHAMED E. ELSORADY. "STEROLS COMPOSITION OF SOME OLIVE OIL VARIETIES CULTIVATED UNDER EGYPTIAN CONDITIONS". Egyptian Journal of Agricultural Research, 90, 1, 2012, 263-276. doi: 10.21608/ejar.2012.159750
EID, M., ELSORADY, M. (2012). 'STEROLS COMPOSITION OF SOME OLIVE OIL VARIETIES CULTIVATED UNDER EGYPTIAN CONDITIONS', Egyptian Journal of Agricultural Research, 90(1), pp. 263-276. doi: 10.21608/ejar.2012.159750
EID, M., ELSORADY, M. STEROLS COMPOSITION OF SOME OLIVE OIL VARIETIES CULTIVATED UNDER EGYPTIAN CONDITIONS. Egyptian Journal of Agricultural Research, 2012; 90(1): 263-276. doi: 10.21608/ejar.2012.159750
STEROLS COMPOSITION OF SOME OLIVE OIL VARIETIES CULTIVATED UNDER EGYPTIAN CONDITIONS
Oils and Fats Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
The sterol composition of some Egyptian olive oils (Coratina, Arbequina, Koroneiki and Siwi were analyzed during season (2010– 2011), to obtain a more complete characterization of these varietal oils. More than nine compounds were identified and characterized. As expected for virgin olive oil (VOOs), the main sterols found in all VOOs were -sitosterol, 5-avenasterol, campesterol and stigmasterol. Cholesterol, clerosterol, sitostanol, 5,24- stigmastadienol, and 7-avenasterol were also found in lower amounts for all VOOs . The majority of the Egyptian virgin olive oils analyzed comply with the using EC Regulation No. 2568, except for Arbequina VOO. Total sterol amounts were higher than the minimum limit set by legislation, ranging from 1562.32 to 2550.62 mg/kg. Coratina VOO showed the highest contents of -sitosterol (84.24 %) while, Siwi VOO showed the highest 5 avenasterol (8.66 %). Arbequina VOO had the lowest content of -sitosterol (50.63%) and 5 avenasterol (4.75%). Quality characteristics (acidity, peroxide value, K232, K270, K,), chemical data (Total phenols, oxidative stability, fatty-acid composition, and sterol composition) were also studied. The obtained results were compared with International Olive Oil Standards. The total phenol content ranged from 105.07 to 195.17 mg/kg, showing the highest values for Coratina and Koroneiki VOOs. Arbequina VOO presented the highest deviations from the IOC in fatty acids and sterol percentages, so that Arbequina virgin olive oil stood out of IOC and EU limits.
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